Bubble and squeak potato cakes recipe
This classic English brunch dish is a hearty family favourite and the perfect way to use up your leftover mashed potato and cabbage.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 510 calories / serving
- Dairy-free
Ingredients
- 750g potatoes, cubed
- 1 cabbage, shredded
- 1 large onion, thinly sliced
- 2 red chillies, seeded and finely chopped (optional)
- 2 tsp olive oil
- 300g unsmoked bacon chops
- 2 tbsp squeezy honey
- 1 X 420g can reduced-sugar baked beans
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Shop ingredientsEach serving contains
- Energy
- 2140kJ 510.0kcal
- Fat
- 16g
- Saturates
- 5g
- Salt
- 4.4g
- Sugars
- 21g
of the Reference intake
Carbohydrate 61.6gProtein 24.3gFibre 13.2g
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Method
- Boil the potatoes for 15 minutes. In a separate pan, fry the cabbage and onion for 5 minutes then drain.
- Drain and mash the potatoes. Stir in the cabbage, onion and chillies. Shape into 8 cakes. Brush a large non-stick frying pan with oil and fry the cakes for 5 minutes on each side until crisp and golden.
- Grill the bacon for 3-4 minutes on each side and brush with honey a minute before they're done. Serve with the potato cakes and beans.
- See more British classic recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
